I will admit that this cake is not the prettiest I have made yet it is delicious. It is a simple, yet very lovely, fruity cake which can be shared anytime. Best served with a cup of tea!

Peach Tea Cake

1 1/2 cups flour
3 tbsp custard powder*
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
5 tbsp vegetable oil
1 cup peach tea**, cooled
peach slices, fresh or tinned
blueberries, fresh or frozen, optional
Demerara sugar, for sprinkling

 
Brew the peach tea according to the instructions on the packet. Set aside to cool (it doesn’t have to be completely cold before adding it to the cake mix, just not hot!)

Preheat the oven to 180C (350F). Grease and line a 20cm (8 inch) cake tin.

Place the first five ingredients in a bowl and stir to combine. Make a well in the centre and add the wet ingredients – vinegar, vanilla, oil, and tea. Gently fold all of the ingredients until just smooth.

Pour the batter into the cake tin. Decorate the top of the cake with the fruit and sprinkle demerara sugar over the top.

Bake until golden brown and cooked through (test with a skewer). The cooking time will vary depending on the amount of fruit added. My first attempt with just peach slices took about 50 minutes; the second attempt with big peach halves and blueberries took about 70 minutes!

* Custard powder is a cornflour-based product which, when prepared with warm milk, thickens to form an egg-free imitation custard sauce (creme anglaise). It is a British innovation and widely available in the UK, NZ, and Australia. If custard powder is an exotic hard-to-get product where you live then simply substitute with 3 tbsp of cornflour (or even just flour) and some extra vanilla.

** I used a peach tea tisane purchased from T2

Peach Tea Cake decorated with peaches and blueberries.